Almond Biscotti

Title:
Almond Biscotti

Yield:
30 Cookies

Categories:
Desserts,
Cookies




Ingredients:





     1 c  Sugar


   1/2 c  Butter, sweet; melted


     3 tb Brandy


     1 ts Vanilla


     1 ts Almond extract


     1 c  Almonds, unsalted; chopped


     3    Eggs


 2 1/2 c  Flour


   1/2 tb Baking powder


   1/4 ts Salt






 Preheat oven to 350~.  Mix sugar with butter, brandy, vanilla, almond


 extract, nuts and eggs.  Mix well. Stir in flour, baking powder and salt.


 Form into a long loaf (or loaves), place on a cookie sheet and bake for


 20-30 minutes or until firm and softly cakelike. Remove from oven and let


 cool slightly. When cool enough to handle, slice into 1/2 inch diagonal


 slices and return to cookie sheet. Bake for 15-25 miutes, turning once,


 until both sides are brown-flecked and toasted. Cool thoroughly and store


 in an airtight jar. Makes 2-3 dozen. Variation 1 (Mandlebrot): increase


 sugar to 1-1/4 cups. Diced dried apricots may by added. Variation 2: for a


 clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the


 brandy and omit the almond extract. Several tablespoons of anise seeds may


 be added for additional oomph. Variation 3 (Hazelnut biscotti): use


 hazelnuts in place of almonds. A hazelnut liqueur may be used instead of


 brandy.  Omit the almond extract. Variation 4 (Mediterranean biscotti): use


 rosewater instead of brandy. Substitute unsalted pistachio nuts for the


 almonds, and add 1/4 - 1/2 cup diced figs to the dough. Variation 5


 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger,


 a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and


 1/4 cup raisins, if desired.  Omit the almond extract. Variation 6


 (Paximatha): this Greek rusk dates back to the 5th century, virtually


 unchanged.  Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds.


 Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp


 cloves. Variation 7 (Fekkas):  a Moroccon twice-baked cookie. Substitute


 orange flower water for the brandy. Variation 8; Pine nuts may be used


 instead of almonds, though the richness may be less desirable than the


 crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to


 1/2 cup assorted fruits blended into the dough before baking. Variation 9


 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a


 double boiler over just simmering water. If it "seizes" or "tightens", add


 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side


 of each cookie (the chocolate won't seal in the moisture that way).